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white bowl filled with a quinoa and beet salad with sweet potatoes and goat cheese

Beet Quinoa Salad with Maple Vinaigrette

This Beet Quinoa salad is as beautiful and healthy as it is easy and delicious. Loaded with protein, fiber, vitamins, and minerals, this satisfying and nourishing salad will keep you full for hours. 
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author:Andrea

Ingredients

  • 1 cup Quinoa cooked; may adjust quantity to 2 cups if you want a larger salad
  • 1 large Sweet potato peeled, cubed and roasted. Should yield about 2 cups cooked
  • 1 tablespoon Olive oil for roasting the beets
  • 8 ounces Beets roasted, store-bought for easy prep
  • 1 large Apple cut into 1" pieces
  • 5 ounces Goat cheese crumbled

For maple vinaigrette

  • ¼ cup Maple syrup
  • ¼ cup Olive oil extra virgin
  • 2 tablespoon Apple cider vinegar
  • 1 teaspoon Lemon zest
  • 2 tablespoon Lemon juice about half of 1 lemon
  • Salt & pepper to taste

Instructions

  • Cook 1 cup of quinoa according to package directions. Will yield 2-3 cups cooked quinoa. Set aside and let cool
    1 cup Quinoa
  • While quinoa is cooking, make the sweet potatoes. Peel and cube the large sweet potato and lay on a baking sheet. Toss with 1-2 tablespoon olive oil, salt and pepper. Roast cubed sweet potatoes in a 400 degree oven for 20-25 minutes.
    1 large Sweet potato, 1 tablespoon Olive oil
  • Cut up cooked beets and apple.
    8 ounces Beets, 1 large Apple
  • Make the maple vinaigrette by adding all ingredients to a bowl or lidded jar and whisk/shake till all ingredients are well combined.
    ¼ cup Maple syrup, ¼ cup Olive oil, 2 tablespoon Apple cider vinegar, 1 teaspoon Lemon zest, 2 tablespoon Lemon juice, Salt & pepper to taste
  • In a large bowl, add all ingredients. Crumble goat cheese on top, then drizzle on desired amount of dressing. Toss till well combined, and add more dressing to suit your taste preference.
    5 ounces Goat cheese

Notes

Place a paper towel between the cooked quinoa and the pot lid to absorb excess moisture.
This salad is great for meal prep. If prepping to enjoy later, do not add dressing, but drizzle it on when ready to eat. 

Nutrition

Calories: 390kcal | Carbohydrates: 48g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 151mg | Potassium: 559mg | Fiber: 6g | Sugar: 17g | Vitamin A: 8320IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 3mg
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